I love this light, refreshing summertime salad so much I could probably eat it everyday. Packed with nutritious and flavorful ingredients, it could not be a more guilt-free option on your dinner table, either as a side or the main course. The key is to chop everything about the same size (about the size of a corn kernel) to make the salad uniform and gorgeous.
Black Bean Arugula Salad
Ingredients
- 2 cans (15 oz) low sodium black beans, drained and rinsed well
- 2-3 ears roasted corn (or 1 can…15 oz…drained)
- 2 roma tomatoes, diced
- 1 small red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup pineapple, diced
- 1/4 cup green onion, diced
- 1-2 Tbsp cilantro, chopped
- 1 large jalapeno, seeded and diced
- juice of 1 lime
- 4 Tbsp sherry vinegar
- 2 Tbsp agave
- S & P to taste
- 1/2 tsp cumin
- 2-3 oz arugula
Directions
- Mix it all up and chow down!
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